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Veggies and Cheese Mini-Pizzas

Veggies and Cheese Mini-Pizzas
  • Prep 15 min
  • Total 25 min
  • Servings 4
Looking for a classic dinner? Enjoy these mini pizzas made with vegetables and sprinkled with cheese – ready in 25 minutes.
Updated August 18, 2010

Ingredients

  • 2 pita breads (6 inches in diameter)
  • 3 roma (plum) tomatoes, chopped (1 cup)
  • 2 small zucchini, chopped (2 cups)
  • 1 small onion, chopped (1/4 cup)
  • 2 tablespoons sliced ripe olives
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
  • 1/4 cup spaghetti sauce or pizza sauce
  • 3/4 cup shredded mozzarella cheese (3 ounces)

Steps

  • 1
    Heat oven to 425°. Split each pita bread around edge with knife to make 2 rounds. Place rounds on ungreased cookie sheet. Bake about 5 minutes or just until crisp.
  • 2
    Mix tomatoes, zucchini, onion, olives and basil in medium bowl. Spread spaghetti sauce evenly over pita rounds. Top with vegetable mixture. Sprinkle with cheese.
  • 3
    Bake 5 to 7 minutes or until cheese is melted. Cut into wedges.

  • This recipe is a great way to get a lot of veggies in one meal. The Food Guide Pyramid recommends eating 3 to 5 servings of vegetables each day.
  • If zucchini isn't a favorite among family members, try sliced bell pepper or shredded carrots.
  • Using a kitchen shears makes quick work of cutting the pitas in half.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
260mg
11%
Potassium
50mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
7%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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